DAVID GRUNFELD / THE TIMES-PICAYUNEKenney's Seafood pulls a fresh batch of crawfish from the boiling pots every hour or so on week days.

Kenney's Seafood was incorporated in 1972 and existed for 17 years before there was ever a store to walk into. It was the fishing operation of Robert Kenney, who still helms an 80-foot steel hull shrimp boat that helps supply the market that opened in Slidell in 1989 and expanded to a second location in Covington earlier this year.

Kenney's son-in-law Brian Cappy now runs the retail operation, which relies on supply from an array of fishers to keep the long lines of customers satisfied.

During the week, the kitchen boils crawfish in 50-pound pots, which means it's churning out fresh, hot batches every half-hour to hour.

"That's typically what our customers want -- hot, fresh crawfish," Cappy said. "No one requests crawfish that has been sitting around for two hours."

What to expect: A retail-only market with raw and cooked seafood. No tables.